------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Linguine with Scallops
 Categories: Low-cal Seafood Pasta Main dish  
   Servings:  6
       1 lb Fresh or frozen Scallops           12 oz Linguine 
       1 t  Margarine                           1 t  Olive Oil or cooking oil 
     1 1/2 c  Chicken Broth		       3/4 c  Dry white wine (or
       3 T  Lemon Juice                       3/4 c  Sliced green Onion 
     3/4 c  Snipped fresh Parsley               1 t  Dried dillweed 
       2 T  Capers, drained                   1/4 t  Pepper 
    Thaw scallops, if frozen. Halve any large scallops; set aside. Cook
   linguine, according to package directions.
    Meanwhile, in a large skillet heat margarine and oil over medium-high
   heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove
   scallops with a slotted spoon, leaving juices in skillet.
    Stir broth, white wine or vermouth, and lemon juice into skillet. Bring
   to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1
   cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer,
   uncovered, for 1 minute. Add scallops, stirring till just heated through.
   Pour over ingredients, toss gently.
   Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
   mg cholesterol, 407 mg sodium, 619 mg potassium.